Carne Guisada Puertorriqueña
An easy Puerto Rican beef stew with fork-tender chuck, potatoes, carrots, sofrito, sazón, tomato sauce, olives, and capers in a rich savory broth.
Equipment
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Paper towels
- 5- to 6-quart Dutch oven, caldero, or heavy-bottomed pot with a lid
- Wooden spoon
- Instant-read thermometer, recommended
Ingredients
Beef
- 2 pounds boneless beef chuck trimmed and cut into 1¼-inch cubes (907 g)
- 1 teaspoon adobo seasoning 4 g
- ½ teaspoon ground black pepper 1 g
- 2 tablespoons neutral cooking oil divided (30 ml)
Sofrito and Broth
- ⅓ cup Puerto Rican sofrito 80 ml
- 1 cup no-salt-added canned tomato sauce 240 ml
- 1 packet sazón con culantro y achiote approximately 1½ teaspoons (6 g)
- 1 teaspoon dried oregano 1 g
- 2 tablespoons drained alcaparrado—pimiento-stuffed green olives and capers 30 g
- 1 dried bay leaf
- 2½ cups low-sodium beef broth 590 ml
Vegetables
- 1 pound Yukon Gold or russet potatoes peeled and cut into 1½-inch chunks (454 g)
- 2 medium carrots peeled and cut into 1-inch pieces (approximately 150 g)
Optional for Serving
- 4 cups cooked medium- or long-grain white rice approximately 740 g
Instructions
Season and Brown the Beef
- Pat the beef dry with paper towels. Place it in a bowl and season evenly with the adobo and black pepper.
- Heat 1 tablespoon of oil in a 5- to 6-quart Dutch oven or caldero over medium-high heat.
- When the oil shimmers, add half of the beef in a single layer. Brown for 5–6 minutes, turning the pieces so at least two sides develop a deep brown crust. Transfer the browned beef to a clean plate.
- Add the remaining tablespoon of oil and brown the second batch for another 5–6 minutes. Transfer it to the same plate. The beef does not need to be cooked through yet.
Build the Puerto Rican Stew Base
- Reduce the heat to medium. Add the sofrito and cook for 2–3 minutes, stirring frequently, until fragrant and slightly reduced.
- Add the tomato sauce, sazón, and oregano. Stir well and cook for 1 minute.
- Pour in approximately ½ cup of the beef broth. Scrape the browned pieces from the bottom of the pot with a wooden spoon.
- Return the beef and any collected juices to the pot. Add the remaining broth, alcaparrado, and bay leaf.
- Increase the heat to medium-high and bring the liquid to a gentle boil.
Simmer Until Tender
- Reduce the heat to low. Cover the pot with the lid slightly ajar and maintain a gentle simmer for 50 minutes. Stir once after approximately 25 minutes.
- Add the potatoes and carrots. Stir, cover with the lid slightly ajar, and continue simmering over low heat for 25–30 minutes.
- The beef must reach at least 145°F (63°C), but for the proper stew texture, continue cooking until it separates easily when pressed with a fork. The potatoes should be tender without falling apart.
- If the sauce looks too thin, remove the lid and simmer gently for another 5–10 minutes, stirring occasionally. The sauce should lightly coat a spoon but remain loose enough to serve over rice.
- Remove and discard the bay leaf. Taste before adding any additional seasoning because the adobo, sazón, broth, olives, and capers may already provide enough salt.
- If using white rice, divide it among six plates and spoon the hot carne guisada beside or over it. Serve immediately.
Notes
- Best beef cut: Boneless chuck roast becomes tender during a long, gentle simmer. Pre-cut stew meat may contain several cuts that soften at different rates.
- Puerto Rican sofrito: Use sofrito containing peppers, onion, garlic, recao or culantro, cilantro, and ají dulce when available.
- Salt guidance: Do not automatically add salt. Sodium levels vary considerably among seasoning and broth brands.
- Doneness: The beef is food-safe at 145°F (63°C), but chuck needs additional simmering until fork-tender.
- Thicker sauce: Simmer uncovered for 5–10 minutes. The softened potatoes will naturally give the sauce more body.
- Family variations: Some families add green peas, red wine, pimientos, fresh cilantro, or a small amount of cumin.
- Other vegetables: Yuca, calabaza, or green beans may replace some of the potatoes or carrots, although cooking times will change.
- Storage: Refrigerate in shallow airtight containers within two hours and use within 3–4 days.
- Freezing: Freeze without the rice for up to three months. The potatoes may become softer after thawing.
- Reheating: Reheat gently on the stove until the center reaches 165°F (74°C), following USDA food-safety guidance.